Cut chilled butter into cubes by cutting in half lengthwise and cut the two halves lengthwise again and then cut into small cubes and refrigerate for at least 30 minutes.

Combine dry ingredients in food processor with a few pulses.

Add butter cubes and pulse until pieces of butter are small (the size of peas). This will take about 20 – 40 pulses depending on how cold the butter is.

Make a small well in the dough away from the blades of the food processer and add half the water and pulse four times. Make another well and add balance of the water and pulse until dough just begins to hold together – it will still be crumbly at this stage.

Spill dough out onto the counter and form into two equal size mounds. Gather mounts into your hands and gently form them into a ball. Once you have formed the ball you take the heal of you hand and give the dough a firm shove pull back together as a ball and repeat the shove. Then form a ball again and take a large piece of plastic wrap and put the ball in the center and loosely fold the sides so you have a little package and take the package and form the ball into a uniform disc. Refrigerate the discs for at least one hour before rolling.

After an hour, take two large pieces of parchment paper (it needs to be extra wide which can be found at Williams-Sonoma) and dust some flour on the bottom piece and place the disc on the parchment paper and dust the top of the disc with flour and place the second piece of parchment paper on top. Now you can start rolling the pie crust out. Stop and pull away the parchment and add more flour as you roll so the dough doesn’t stick to the parchment paper. I usually flip the whole thing over when re-dusting the bottom of the crust. After the crust is rolled, the parchment paper with the rolled dough inside needs to go back into the refrigerator for at least 30 minutes but up to an hour.

Note: Dough discs can be stored in the refrigerator for up to 2 days and in the freezer for up to 3 months.